No Mixer Needed White Chocolate Apricot Cake

I have two stand mixers (this is actually one down from what I had previously) which I keep on my counter side by side all the time. This is because I have the counter space and I use them both quite frequently. I know for many bakers this isn’t feasible, and sometimes you aren’t in the mood to lug Old Faithful out-in that case this cake is for you. You can use three bowls and be done with it. This light cake is good for dessert after a big meal, having friends over for coffee in the evening, or just as a morning snack (it does have fruit so that counts as breakfast in my mind). Your mixer might be a little sad, but you can explain to him/her it’s “me, not you”

9 T unsalted butter

6 oz white chocolate (I used a mixture of the bars and chips because it was what I had on hand)

1/2 cup sugar (use superfine if you have it)

4 large eggs slightly beaten

1 3/4 cup sifted flour (measure first)

1 tsp baking powder

1/8 tsp salt

6 oz bag of dried apricots, chopped

Preheat oven to 350 degrees and grease and line a 9 inch cake pan (square or round) with parchment paper

Over a pot of simmering water, melt the butter and chocolate, stirring until melted and smooth

Let cool for 10 minutes

While waiting for the butter/chocolate to cool, whisk the sugar and eggs together and add to butter mixture

In a small bowl, combine flour, baking powder, salt, and apricots, then fold into the wet mixture until combined (do not over stir, you will have a dry cake)

Place cake pan on a half baking sheet and bake for 25-30 minutes (center might not be completely firm, this is fine as it will set while cooling)